Curried Chicken Macaroni

I love Mac and cheese. Sadly, I did'nt get the cheddar cheese at my place. So I tried Macaroni in the Indian Way which was'nt a bad idea. Taste was good, I shared with other kids, they liked it too :). 
Please feel free to adjust the seasoning  according to your taste. 

To Make This Recipe You'll Need : 

2 Cups
Cooked Chicken
1 ½ to 2 Cups
Cooked Onion – Tomato Puree
2 Onions + 2 Tomatoes Medium Sized
Red chilli Powder
1 ½ Teaspoons
Coriander Powder / Dhania Powder
½ Teaspoon
All Purpose Seasoning
½ Teaspoon
To Taste
1 to 2 Tablespoons

Add oil to a hot pan, stir fry the chicken pieces until done. Also season with Salt and Pepper.

Saute the onions and tomatoes in a pan until they are cooked. Blend it into a Puree.
Method :

First, boil the Macaroni till"Al dente" which means to cook pasta the right way , cooking firm to the bite.
Next, to a hot pan add oil, after oil gets heated , add the Cooked Tomato and Onion Puree. 
To that add the spices followed by Macaroni and cooked chicken pieces. 
Stir well. Check for taste. Adjust the seasoning if needed. 

Garnish with Greens and Serve  Hot !! 

Notes : 1. You could try adding green chillies, ginger and garlic to the gravy/ sauce.
2. You could grate Parmesan cheese on the top before serving. 

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Herb Butter Chicken Roast

I took a bite of this Chicken and I was awestruck!! Seriously,butter is better, with enough Butter anything is good :). This is my first trial on making the Herb Butter Chicken Roast and I'm Happy. Watching the  Master Chef program and other inspirations from the bloggers helped me to build this recipe. Its moist, juicy and yummy. You could adjust the seasonings according to your taste. For me the measures were perfect.

To Make This Recipe You'll Need : 

Chicken  (Drumstick +thigh)
350 Grams
Red chilli Flakes
1 Tablespoon
½ Teaspoon
Keya All Purpose Seasoning
½ Teaspoon
Dried Parsley
½ Teaspoon
Dried Basil
½ Teaspoon
Dried Rosemary
½ Teaspoon
Dried Sage
½ Teaspoon
4 TableSpoons
6 to 7 Cloves ( Grated )




Method : 

Clean and prepare the chicken, put gashes to the meaty part. Next, soften the butter if its hard, to the softened butter add grated garlic, chilli flakes, sage, all purpose seasoning, salt, parsley, basil, rosemary. give it a good mix and apply to the chicken, also apply the herb butter  under the skin of the chicken. 

Now, carefully cover the chicken in a aluminium foil and bake it in a preheated oven of 200 degrees C for 25 minutes. After 25 minutes, coat the chicken with its own juices and further bake for 10 minutes  uncovered to achieve good coloring on the chicken. 

Rest the chicken for 15 minutes and serve with roasted potatoes. 

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3. Vanilla Sponge Cake/ Plain Sponge Cake / Plain cake

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Pepper Mutton Fry / Peppery Mutton

This is one of my favorite dish. It is easy to make, no fancy ingredients needed. Just the daily kitchen basic ingredients would do the magic :). I had this with plain rice, You could serve with Dal rice or chapatis. Be free to adjust the seasonings according to your taste buds. 

To Make This Recipe, You'll Need : 

½ Kg
Onions (Sliced)
2 (Medium Sized)
Green Chillies ( Slit, deseeded)
2 to 3
Curry Leaves
Pepper Powder
2 ½ Teaspoons (or) To Taste
½ Teaspoon (or) To Taste
Ginger – Garlic Paste
1 Tablespoon
Garam  Masala Powder
½ Teaspoon
Turmeric Powder
¼ Teaspoon
2 Tablespoons




And Oil ( No Picture)

Method : 

Begin by adding 1 Tablespoon of oil to a pressure cooker, followed by washed and cleaned mutton pieces. Saute it for a minute. Add turmeric powder, salt, 1/2 a cup of water and pressure cook the meat until its cooked through. (Tender the meat, faster it gets cooked)

Check the meat for its doneness before proceeding to the next step. Add 1 tablespoon of oil to the kadai, heat the oil and add slit green chilies, curry leaves, saute it for a minute and add sliced onions. Slightly season the onions with the salt so that they get cooked faster. Cook the onions until they turn translucent , add ginger garlic paste, saute it for a minute and add the pressure cooked meat followed by Pepper and garam masala. Mix well. 

Check for taste, adjust the seasoning if required, Garnish with Cilantro and Serve :)

 Notes : I have removed the seeds from the green chilies to cut down the heat. If Your using chilies with the seeds, use 1 chilly. 

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                Thank You For Visiting Blessy's Kitchen :)